My hubby loves old school beef curry. In fact if we ever opt for Chinese he always, infuriatingly to me, orders the curry off the menu.

His mum used to make him something similar in a slow cooker so I thought I’d try and recreate this (minus the sultanas she added)

I make this first thing in the morning and then leave in the slow cooker whilst I’m at work, then serve with plain boiled rice, popadoms, mango chutney and naan bread.

Ingredients

2 tbsp oil

600g pack braising steak, cubed

2 medium onions, finely chopped

3 tbs minced garlic (approximately 2 generous squirts from a tube)

1 Tbs chilli paste

1/2 tsp dried chillies

1 Tbs chopped ginger

3 tsp ground cumin

3 tsp ground coriander

1.5 tsp ground turmeric

1 x 400g carton chopped tomatoes

1 x 400g carton of passatta

A generous handful of frozen mixed peppers

2 tsp garam masala

200g natural yoghurt

small handful fresh chopped coriander

Method

Heat 1 tbs oil in a frying pan and brown the beef then add into the slow cooker. (You may need to do this in 2 batches)

In the same pan heat the remaining oil and fry the onions for 5 minutes, before adding the garlic, chilli & ginger then fry for another 2–3 minutes.

Add the spices and fry for another minute, then tip the mixture into the slow cooker. This gets really dry so make sure you have a strong spatula to get everything out of the pan.

Add the chopped tomatoes and passatta to the slow cooker, then fill an empty carton with water and add to the slow cooker.

Stir everything till mixed in then cook on low for the day or overnight. About 30 minutes before serving, stir in the garam masala and yoghurt and season to taste

At the end stir in the fresh coriander then serve with white rice and mango chutney. I adore dipping popadoms and naan bread into this sauce beauty.